This is my favourite 'go to' bread. Bulk up your Starter & give it a go, you won't be disappointed. The high hydration and the method of cooking results in a lovely soft loaf with enough crustiness to be absolutely wonderful.
300g Sourdough Starter
400g Strong White flour
100g Light Malthouse (or 3 Malts in Sunflower flour)
12g Sea Salt
340g Warm Water
50g Sunflower Seeds – roast for 8 minutes at 180c
*The original Henry Hobbs recipe says to Stretch & Fold every 30 minutes for 4 hours, but I have found that less is more. The dough is a bit sticky so you can reduce the amount of water used if you want, but I don't, its manageable enough. The original recipe uses 100g of Wholewheat flour, which would mop up a bit more water.
Added by: Judith Ryder
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The Shipton Millers